Percentages are relative to flour weight
(flour equals 100%) and every other ingredient is a percentage of this.
Flour from the starter is not counted.
This recipe was originally in grams and has been automatically converted to other measures.

I confess that the biggest problem that I had when I tried it a few times is that the blanched fennel is very moist (even if squeezed dry and drained on paper towels). Then when you (I) fold it in, the dough falls apart. (even worse if the raisins are soaked as I think Amy suggests)